Directions
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine the ground chuck, grated onion, garlic, cilantro, scallions, salt, pepper and Chinese five spice powder in a large bowl, handling as little as possible. Shape into 6 patties. Loosely cover with plastic wrap and set aside.

In a small bowl, combine cornstarch and fish sauce. Heat a small, heavy nonstick fire-proof saucepan on the grill. Add water and tamarind paste to pan and stir, cooking until dissolved. Add vinegar, chili sauce, brown sugar and cornstarch mixture. Stir constantly until slightly thickened. Set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 6 minutes on each side for medium. Place burgers on a platter and cover with foil to keep warm.

Place a medium, heavy nonstick fire-proof wok or skillet on the grill. Add olive oil, garlic, bok choy and carrots to wok and stir fry for one minute. Add shrimp to wok and stir fry until pink, about two to three minutes. Pour pad Thai sauce over vegetables and add bean sprouts, peanuts, scallions, and cilantro. Toss to combine.
Place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, place the roll bottoms on a serving platter and top with burger patties. Spoon over equal portions of the pad Thai vegetables and three shrimp per burger. Add the bun tops and serve.

Comments

There are a lot of ingredients in this burger, but it is not difficult to make. To simplify the chopping, buy bagged matchstick carrots or use a mandolin.